Why This Vegan Egg Made From A 4,400 Year Old Bean Is A Great Idea

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Why This Vegan Egg Made From A 4,400 Year Old Bean Is A Great Idea

February 7th, 2018

Awake Goy

Perhaps what started as an effort of compassion towards animals from those choosing to give up meat in their diets in an effort to save the lives of animals, has now shifted towards an act of environmental responsibility and long-term sustainability. People are choosing a diet with more plants as they are becoming aware of the environmental implications of choosing a diet that is high in meat and animal products. Plant-based eating is no longer just for ‘tree-hugging hippies’, more and more people around the world are deciding to take responsibility for their actions and realizing that they can make a difference in the world by choosing not to support companies and industries that are playing a hand in harming it.

So Why Eat A Plant Based Egg?

Eating a plant based egg is not only better for the environment, more compassionate towards the chickens, but also, has a whole lot less cholesterol, which means it is better for your heart as well.

Hampton’s Creek, “Just Scramble” tastes so similar to real eggs that it has already won acclaim from many chef’s around the United States. The ingredients used in Just Scramble are anticipated to save at least 65% more fresh water than conventional egg products and emit 24% fewer greenhouse gases. So if you could eat something that tasted just like an egg, but had less of an environmental impact and didn’t exploit another living, sentient being – would you? The fact of the matter is, these alternatives now exist, and we all have a responsibility to do our part to protect the environment. Not everybody needs to go vegan, but by at least drastically lowering our consumption of animals and animal products, we can significantly lower our personal environmental footprint.

Just Scramble is made from a 4,400 year old bean, more commonly known as the mung bean, that has a whole range of nutritional benefits.

CEO of the company, Josh Tetrick says, “We were lucky enough to find something that has impacted our food system for thousands of years and turn it into a meal that will impact it for thousands more. Launching Just Scramble is the culmination of years of hard work by our talented team.”

Hampton Creek has officially launched the product, first in San Francisco, and then to additional U.S. cities in 2018. Business Wire writes, “Just scramble tastes like egg, is free of antibiotics and cholesterol and its ingredients require less water and emit fewer carbon emissions than conventional eggs. The product, which has already won acclaim from notable chefs and food enthusiasts, is made from a 4,40o year old legume called a mung bean, that scrambles like an egg.”

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